Pecan Pie

Crust
1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. Resistant Wheat Starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI 5000) sheets of wax paper.
Set dough into 9 inch pie plate.

Prick crust all over with a fork and set aside.

Filling
2 Eggs
1 Cup Mock Isomalt Light Corn Syrup (3:1 isomalt/water)
1/4 Cup Erythritol
1/2 Cup equivilent Sweetzfree
2 Tablespoons Carbalose flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/2 Cups pecans

Preheat oven to 375.

Spread pecans in the unbaked 9-inch pie shell.

Mix remaining ingredients and pour over pecans.

Bake in 375 oven for 40 to 50 minutes or until filling is set.